Spinach & Bulgur Wheat Stuffed Red Peppers {Vegan}
This is a similar recipe to the stuffed bell pepper recipe I posted up last month except with a vegan twist to it. I found it at this blog. I highly recommend trying to make stuffed peppers because they are simple to make and turn out great when baked in the oven.
Serves 6
1 cup bulgur wheat (medium ground)
1 teaspoon salt, divided
2 cups boiling water
3 tablespoons olive oil, divided
2 medium onions, diced
5 large cloves garlic, minced
1 lb baby spinach, rinsed
1/8 teaspoon black pepper
6 medium red bell peppers, halved and deseeded
4 tablespoons pine nuts
Combine the bulgur, 1/2 teaspoon salt, and boiling water in a medium bowl; cover and let sit until tender, about 20 minutes. Drain the bulgur in a fine mesh sieve, gently pushing with the back of a wooden spoon to extract as much water as possible; set aside.
Preheat oven to 400F. Line a large baking sheet with foil or a silpat liner; arrange the peppers (cut side up) on the baking sheet. Set aside for now.
Heat 2 tablespoons of oil in a large skillet over medium-high heat; add the onion and cook until softened and starting to brown, about 5 to 7 minutes.
Add the garlic and cook 1 minute, then stir in the spinach and 1 tablespoon of water and cook (covered) until wilted, about 3 to 5 minutes.
Turn off the heat and stir in the black pepper and the remaining 1/2 teaspoon salt.
Stir together the bulgur and spinach mixture and stuff it into the peppers. Pour 4 tablespoons of water into the bottom of the pan; cover with foil and bake until the peppers are tender, about 45 minutes.
Add the remaining 1 tablespoon of oil to a small skillet over medium heat.
Add the pine nuts and cook until golden brown, about 1 to 2 minutes, stirring constantly. Sprinkle the toasted nuts on top of the stuffed peppers and serve.
